Stir-fried Pork Kidney

Carefully clean the Pork kidney: slice it in half lengthwise, remove the white sinew and any strong-smelling parts. Score the kidney flesh in a crosshatch pattern without cutting all the way through, then slice into bite-sized pieces. Rinse thoroughly under cold running water, then soak in cold water for 15 minutes, changing the water once.

Drain the Pork kidney well. In a bowl, combine 15g Shaoxing wine, 10g Light soy sauce, 10g Cornstarch, and White pepper. Add the prepared Pork kidney and mix well to marinate for 10 minutes.

Rehydrate the Dried wood ear mushrooms in warm water until soft, then trim and tear into bite-sized pieces. Slice the Green bell pepper and Red bell pepper into thin strips. Mince the Ginger and Garlic. Slice the Scallions into 2-inch segments, separating the white and green parts.